INSPECTION REPORT Health Protection TCHN-D8YTUR

PREMISES NAME Little Caesars Pizza #456-003		Tel: (604) 596-0009 Fax: (604) 541-7199
PREMISES ADDRESS 129 - 7135 138th St Surrey, BC V3W 7T9		INSPECTION DATE September 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Trevor McGregor		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: *REPEAT* Droppings observed near back entrance, behind and under stainless steel 'shelf' under electrical panel. Staff stated pest control was on site this morning and told them 'everthing was alright'. Corrective Action(s): Review pest control report to see if there are any instructions. Area should be cleaned and disinfected with a 1 part household bleach to 9 part water solution. Wear appropriate personal protective equipment. Take care not to sweep or vacuum the droppings. Follow additional instructions from pest control company to eliminate pest issue. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site has taken foodsafe or equivalent. Staff stated they have all been trained with internal food safey training. Corrective Action(s): At least one person on shift needs to have FoodSAFE level 1 or equivalent training. Please have more staff take training to make it easier for scheduling. Correct by: immediately Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JMAA-B5UV2X of Oct-24-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Sanitizer solution in 3-compartment sink only has ~50 ppm quaternary ammonium compound (quats) residual. 2. Both quats spray bottles did not contain any quats residual. 3. Dough cutter / mixer machine still contains a small amount of debris inside. 4. Numerous pizza trays on-site are greasy and saturated with oil and grime. They were visibly unwashed, yet placed underneath the table for re-use. Correction: 1. Sanitizer was reformulated and contains approximately 400 ppm quats residual (as per manufacturer's directions and requirements). 2. Quats spray bottles were refilled with fresh sanitizer solution and contains 400 ppm quats 3. Dough cutter was re-cleaned and sanitized at time of inspection. 4. Refrain from using any pizza trays that have not been properly washed and sanitized. You MUST properly wash and sanitize pizza trays after use and store them in a designated area. Fully wash all pizza trays that will be used for preparing pizzas tomorrow. A follow-up inspection will occur to check that this has happened. Date to be corrected by (#4): Oct 25, 2018 Code 205 noted on Routine inspection # TCHN-CPPTD8 of Mar-07-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Products on upper level of pizza prep table measured ~8.8°C. **Corrected during inspection** Lid closed. Staff stated products used quickly; maximum remain in prep cooler for 1 day. Products can remain above 4°C for 2 hours maximum (cumulative). Recommended to store less food on upper level. Correction:

Comments

Routine inspection conducted Temperatures: Walk-in cooler: 2.8°C 1 door upright freezer (Insignia): -19.4°C Pizza preparation table: -1.8°C Hot holding unit (CresCor, nearest oven): 76.8°C Hot holding unit (Apex, by 2 door display cooler): 60.0°C Hot holding unit (Counter top): 65.0°C 2 door display cooler (QBD, front of house): 2.0°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap and paper towels QUATS solution in 3 compartment sink and pail measured 200ppm 3 compartment sink available Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. Uncooked foods prepped on stainless steel tray rack time controlled. Stored at room temperature for 100 minutes only. Product discarded after 100 minutes. General: Pest control company contracted for preventative visits twice / month Valid Permit to Operate and decal displayed.